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Pumpkin Sambhar/ Poosanikai Sambhar : Indian Food & Cooking Recipes
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  Contributed By: Sadhana Padmanabhan
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Cooking Instructions

South Indian meal is incomplete without Smbhar. Though Ialready posted few Smbhar recipes, I want to post one more Smbhar recipe.   Makedelicious Pumpkin Sambar using this simple recipe from  My Madappalli.


 Chopped RedPumpkins               2 cups
Chopped Green chilies                 2 Nos
Tamarind                                    gooseberry sized
Curry leaves                                few
Tomato                                       1 No.
Coriander leaves                         For decoration
Salt                                            To Taste.

To Roast and Grind
 Chenna dhal                              1 Tbsp.
Thuvar dhal                               1 Tbsp.
Fenugreek seeds                       ¼ Tsp.
Urdh dhal                                  1 Tbsp.
Coriander seeds                        1 Tbsp.
Asafetida powder (Kayam)       ½ Tsp.
Red chilies                                6 Nos.
Oil                                            Asneeded

For Tempering   

Coconut Oil                              1 Tbsp.
Mustard seeds                        1/2 tsp
Dry red chillies                        3 split


  • Pressure cook the dal,  ½ of pumpkin cubes with turmeric powder andfew green chillies with 1½ cups of water until dal is soft for 2-3 whistles. Mashit gently with the back of a spoon and set aside.
  • Soak the tamarind in hot water and pureed the juicethrowing out the fiber.
  • Heat oil in a pan, add the ingredients from "Toroast and grind " and fry until the lentils turn brown . Cool them to roomtemperature and grind to coarse powder.
  • Add some chopped tomatoes,green chilies,  ,tamarind juice, 2 tbsp of sambhar powder,salt to taste and 1 cup of water .
  •  Close the pan witha lid and cook for 8 to 10 minutes until its cooks well and leaves out nicearoma.
  • Once it cooks well, Add the cooked dal and cubed pumpkinsto the mixture and bring it to a boil, and cook till the pumpkin pieces aresoft.v Finally check for salt and spices and add accordingly.
  • Meanwhile, heat oil in a small pan and add the mustardseeds. Once they begin to splutter, add the dry red chillies and curry leaves.Fry well.
  • Add this tempering to the pumpkin sambhar.
  • Garnish with freshly chopped coriander leaves. Serve hotwith steamed rice.

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